Name: Gluten-Free Brioche Buns
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 1 recipe
Ingredients: 240 grams whole milk ((a dairy-free milk may be substituted)); 100 grams granulated sugar; 12 grams instant yeast; 5 grams whole psyllium husks ((3 grams of psyllium husk powder may be substituted)); 1 large egg, at room temperature; 6 large egg yolks, at room temperature; 85 grams butter, softened; 245 grams Kim's gluten free bread flour blend; 5 grams baking powder; 3 grams kosher salt; 1 large egg mixed with 1 tbsp milk or water ((for brushing)); 14 grams butter, melted ((for brushing))

Method

5 steps

Add all of the ingredients, except for the egg wash, 14g of butter, and seeds into the bowl of a stand mixer in the order in which they are listed. Using the dough hook OR beater blade, mix on medium-high speed for 5 minutes. Scrape into the middle of the bowl, cover, and refrigerate at least six hours.
Remove the cold dough from the refrigerator and knead it on a well-floured surface until smooth (the dough is on the stickier side, so it's okay to use extra flour). Divide dough into 2.5-3 ounce pieces (70-85 grams) and shape into round or hot dog buns.
For round buns, place about 2 inches apart on parchment-lined baking sheet. For soft-sided (tear apart) hot dog buns, place about ½-inch apart on parchment-lined baking sheet. They will rise into each other and be soft on the sides. Cover the buns loosely with plastic wrap and allow to rise until nearly doubled in size, 30-45 minutes.
Preheat the oven to 350°F. When buns have finished proofing, brush them with an egg wash and, if desired, sprinkle them with seeds or kosher salt. Bake for 18-20 minutes, or until golden brown and puffed.
While still warm, brush with melted butter. Serve warm or at room temperature. They can also be toasted.

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